Directions

1. With knife parallel to cutting board, make 2-inch-long deep cut in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and sun-dried tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and ground black pepper. Dip chicken breasts in flour.
2. In 12-inch skillet, heat olive oil over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Add Pasta Sauce and water and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.